Saturday, November 8, 2014

~Kathryn's Clam Chowder

Kathryn's Clam Chowder

By Kathryn

...In a large pot, fry up...

8 slices bacon cooked and crumbled
...remove bacon from pan for adding to soup later

...add to drippings
1 cup finely chopped sweet onion
2 cups finely chopped celery
...cook until clear and soft

add ...
1 quart chicken broth and liquid drained from the 51 oz. can of chopped sea clams
1 lb. finely diced Daikon Radish
... simmer for a few minutes until radish dices just start to get soft

...add all into a large crockpot (turned on HIGH) with ...
1 cup butter, softened room temperature
16 oz. cream cheese, softened room temperature
stir well to blend into the hot liquid...

the drained clams from a 51 oz. can
1 quart of heavy cream
reserved crumbled bacon
1 cup finely diced green onions, green only
pepper and salt to taste, be careful with the salt since many of the ingredients are salty...

simmer until ready, about 2-3 hours on high, Note: I like my soups a bit soupy.... If you like it thicker, you might add a bit of Xanthum Gum to your sauce to thicken it.... My family loved it this way!... Me, too!.... Enjoy!!!

Make 10 servings
Each Serving=
Calories 511
Net Carbs 10
Fat 43
Protein 21
Fiber 2